Lemon Pecan Pie
Lemon Pecan Pie
Enjoy this quick and easy dessert recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 55 minutes
  • Yield 6 servings
  • 1 cup firmly packed Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 2 large eggs
  • ½ cup (1 stick) Unsalted Butter, melted
  • 1+½ teaspoons Vanilla Extract
  • 2 teaspoons finely grated Lemon zest plus 3 tablespoons juice
  • 2 tablespoons Milk
  • 2 tablespoons All-Purpose Flour
  • 1 cup chopped Pecans plus 1 cup Pecan halves
  • One store-bought 9-inch deep-dish pie shell, unbaked
  1. Preheat the oven to 325 degrees F
  2. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern
  3. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature
  4. Cook’s Notes: Be sure to zest the lemons before juicing them

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